Qiaojia Spring Rolls

Qiaojia Spring Rolls

　　Spring rolls, known in ancient times as “spring platters,” originated among the people and are a seasonal snack for spring outings. Yunnan spring rolls are richly filled, seasoned with sweet soy sauce, and must include Chinese toon sprouts and chives to signify the arrival of spring, the revival of all things, and the vibrant spirit of the season. The finished rolls are golden in color, neatly arranged, crispy on the outside and soft on the inside, salty with a hint of sweetness, filled with delicious, fresh ingredients, and served with a dipping vinegar sauce to refresh the palate and stimulate the appetite.

[Ingredients]

Main ingredient: 150g flour.

Secondary ingredients: 100g starch, 200g fresh minced pork, 80g each of Chinese toon sprouts, bean sprouts, and chives, 3 eggs, 20g each of soaked golden hooks (dried shrimp), sliced magnolia petals, and minced mushrooms, 30g minced ham.

Seasonings: 14g fine salt, 30g sweet soy sauce, 20g salty soy sauce, 5g each of MSG and pepper.

[Method]

(1) Stir-fry the minced pork, golden hooks, sliced magnolia petals, minced ham, and minced mushrooms in a pan until fragrant. Add soy sauce, 10g salt, MSG, and pepper, stir well to form a clear sauce, then remove from heat and place in a bowl. Blanch the bean sprouts, chives, and Chinese toon sprouts in boiling water, then chop finely and mix into the filling.

(2) Mix the flour, eggs, starch, and 4g salt with water to form a smooth batter. Heat a pan, grease it evenly with fat, pour in the batter to form a round shape, bake over low heat until cooked, then peel off. Cut evenly from the center into 6 fan-shaped pieces, wrap with the filling, and shape into rectangles about 6cm long and 3cm wide.

(3) When the oil is heated to 70% temperature, deep-fry the rolls until golden brown. Remove and drain the oil, then serve with the dipping sauce.